It was Sunday morning and my tummy was growling while I was catching up on my favorite cooking blog recipes on Google reader. I came across this Baked Blueberry Donut recipe from A Well-Seasoned Life and the rest is history. I had all the ingredients on hand so I ran to the kitchen and began mixing and baking. I decided to use a vanilla glaze instead of the original recipe's lemon glaze. I also made a double batch so everybody could have two with a few leftover. I only have one donut pan so I baked them in two batches and also made a few in a regular size muffin tin.
This recipe makes 6-8 donuts, depending on how big you like them, so you can easily use a donut pan or a muffin tin. I made a crumb topping for the muffins using flour, sugar, and butter, then drizzled them with vanilla glaze too.
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!